Contents

Fry up about 1lb good quality thick sliced bacon. Drain off all but
enough grease to fry the liver in.
Dredge the liver pieces in flour and fry quickly. Use some of the bacon
grease to slowly cook some sliced yellow onion. Cook the onion for 1/2
hour to 45 minutes over a low flame. Add a few twists of fresh ground
black pepper.
Place the liver on a plate on top of the onions. Pour off almost all of
the grease left from frying the liver. Add some stock and bring almost
all of the grease left over from the liver, and add some stock scraping
up the brown bits and bring to a boil. Add a splash of cognac or red wine.
Add some fresh, chopped rosemary and some black pepper and cook for a
minute or so. Swirl in a little butter to help bind the sauce and correct
the seasonings and pour over the liver.
Serve with garlicky mashed potatoes and baby grilled vegetables.

Take about a pound of chicken livers, cut off the connective material,
and cut into pieces about the size of the last joint of your thumb. The
smaller the pieces, the crispier this will be, and the less liver flavor
will be present. Thumb-sized is a good place to start.
Throw a couple of handfull of flour in a paper bag, along with 1 teaspoon
of salt and 2 teaspoons of ground nutmeg. Throw the liver into the bag
one piece at a time, bouncing the bag a little between each addition,
until you have maybe a dozen pieces of liver in the bag. Hold the open
end of the bag closed, and shake vigorously to coat the liver. Put the
floured liver pieces on a plate and continue the process until all liver
is floured.
Fry liver in hot oil 1/4" deep, until coating is crispy.
Put 4-6 teaspoons of dry mustard in a teacup, and add water, stirring
until the mixture is the consistency of heavy cream. Set aside for four
hours, maybe more.
In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar until
smooth. Cook in a a double boiler. Simmer until a bit of the initial
vinegar sharpness is gone, tasting as you go.
Take the mixture off the stove and add enough catsup to change the color
from yellow to a light orange. After this mixture is cool add the
mustard/water mixture to taste.

Here is a delicious, quick salad where the liver characteristic flavor (a minus
for many) becomes actually a plus when combined with the rest:
1) Take some old bread, sourdough or other dense texture, dice into croutons,
put in the oven to brown (1.5 cups)
2) Take the liver(s) you have, likewise dice, sautee with a little onion or
garlic (1 cup before cooking) (you could also let it cook one minute in
a little wine if you have an open bottle)
3) Take a lettuce head, the red-green variety (not radicchio, which is bitter),
with soft leaves, cut leaves into 1 inch slices
4) Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil with
a fork or spoon. Will make a mousse. Add more oil if you think it can be
absorbed in the mousse.
Combine all ingredients in bowl, toss and serve with red wine. If
liver and bread settle at the bottom of bowl, you may have used a
lettuce with too stiff leaves or have sliced them too big.

1 pound each chicken gizzards and livers (I cook them in separate batches,
so I double the following ingredients)
Flour
4 Tbsp butter (you may need more)
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp thyme
4 Tbsp dry sherry or white wine (we much prefer the sherry)
1 clove garlic, finely chopped
4 Tbsp chopped parsley
Clean and trim the gizzards and livers and flour them well. Melt the
butter in a skillet and saute briskly until they are well browned.
Season with the salt, pepper and thyme and add the wine. Cover and
simmer [*very* low heat] for about an hour [turn once]. Add the
garlic and let it cook until soft, then add the parsley, Server on
steamed rice.
Serves 4.